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BEFORE YOU BEGIN

Welcome to meat preserving! Jerky has been made for hundreds of years, as a way of using the entire animal, storing for a longer period than the fresh meat, and is very tasty and nutritious! In this guide, you will learn how to use meat, the essential ingredients (and other flavourings) to make delicious dried jerky to share with family, friends and other community members. 

I would love to see photographs of your homemade jerky – you are welcome to give feedback and flavour ideas or requests! Don’t forget to use your jerky logs to keep notes handy  (I recommend photocopying the chart and binding for a long-term reference guide).  You can share photos on www.facebook.com/foodpreserving.org
    
Enjoy making your own jerky for your family and friends! -Megan 
   
Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
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